Ingredients:

  • 3 lbs fresh Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 8 cloves garlic, peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp tomato paste
  • 3 cups vegetable broth (low sodium)
  • 1/4 cup heavy cream
  • 1 handful fresh basil leaves, torn

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the halved tomatoes, quartered onions, and garlic cloves with olive oil, salt, and pepper on the baking sheet. Spread in a single layer.
  3. Roast for 40–45 minutes until tomato skins shrivel and onion edges are deeply charred.
  4. Transfer all roasted vegetables and pan juices into a pot. Stir in tomato paste and vegetable broth.
  5. Bring to a gentle simmer over medium heat for 5–10 minutes.
  6. Remove from heat and stir in the fresh basil.
  7. Blend using an immersion blender or stand blender until completely smooth.
  8. Stir in the heavy cream until fully incorporated.